Rayna!i really appreciated the honesty in your post, about knowing you find it impossible to stick with this way of eating when so close to target. That’s something for you to examine and try to figure out the why, but it made me think about a few things as well. It was helpful, so thank you.
absopugginglutely I was about to answer with fondue dipping suggestions but them remembered the famous British sense of humour! Seeing as how I did a page worth of fondue blather the last thread I thought you might be having a chuckle.
If not, is it a cheese fondue that you got? Because any LCHF raw veg is great—cauliflower, celery, broccoli, mushrooms, etc. Some things can also be parboiled then dipped if raw veg feels too much. Also any meats like steak and chicken, but if it’s just a cheese fondue I’d recommend cooking first as it’s really only oil and broth fondues that cook meat reasonably quickly. Deli meat can be dipped as is and is delicious. And I’m not a great fan of low carb substitutes but this might be an opportunity for you to toast a slice of your low carb bread and dip into cheese.
cherries I know you’re frustrated and it’s baffling, but hang in there.
As for the dairy y’all going around, I have cheese or cream with just about every meal. I’ve never thought to give it up because I won’t and if it’s slowing my weight loss I don’t care.
One of the greatest pleasures for me has been learning to accept that this is how I eat. Low carb, high fat. It’s simple. Even if I have a McDonald’s once a week (I don’t), or a pasta dish when visiting Italy, or baguette pieces to mop up moules mariniere in France, I’m still—overall— eating far fewer carbs than the average and much more veg, and real food. And it’s all delicious.